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01153naa a2200301 i 4500 |
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NSK01001053183 |
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HR-ZaNSK |
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20200204102103.0 |
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200123s2017 ci a | |0|| ||eng |
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|a (HR-ZaNSK)001053183
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|a HR-ZaNSK
|b hrv
|c HR-ZaNSK
|e ppiak
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|a croatica
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|a ci
|c hr
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| 080 |
1 |
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|a 664
|2 2011
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| 100 |
1 |
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|a Esan, O. T.
|4 aut
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| 245 |
1 |
0 |
|a Chemical composition and sensory qualities of wheat-sorghum date cookies /
|c Esan Olukorede Taiwo, Adesanwo Adeola Sekinat, Dauda Oladele Adegbola, Arise Abimbola Kemisola, Sotunde Adijat Joke.
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| 300 |
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|b Ilustr.
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| 504 |
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|a Bibliografija: 31 jed.
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| 653 |
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0 |
|a Kolači
|a Pšenično brašno
|a Sirak
|a Kemijski sastav
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| 700 |
1 |
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|a Adesanwo, Adeola Sekinat
|4 aut
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| 700 |
1 |
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|a Dauda, Adegbola Oladele
|4 aut
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| 700 |
1 |
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|a Arise, Abimbola
|4 aut
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| 700 |
1 |
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|a Sotunde, Adijat Joke
|4 aut
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| 773 |
0 |
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|t Hrvatski časopis za prehrambenu tehnologiju, biotehnologiju i nutricionizam
|x 1847-3423
|g 12 (2017), 1/2 ; str. 71-76
|w nsk.(HR-ZaNSK)000707192
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| 981 |
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|b B07/17
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| 998 |
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|b gtao2001
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| 856 |
4 |
1 |
|u https://hrcak.srce.hr/189318
|y Elektronička verzija članka
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